This yummy, colorful, vegan couscous salad is perfect for sharing at a barbecue or picnic or for serving as a light lunch or dinner. The roasted vegetables, chickpeas and turmeric pack the salad with vitamins and flavor. Plus, turmeric is known for its health benefits as an anti-inflammatory, antioxidant and for relieving symptoms of arthritis.
There are a lot of ingredients in this recipe, but it is very easy to make. You can make this vegan salad a day ahead, but stir in a tablespoon of olive oil before serving.
Turmeric Couscous and Roasted Vegetables
Servings: 6-8
Active time: 40 minutes
Cooking time: 20 minutes
1 small cauliflower
1 small red onion
1 small zucchini (courgette)
1 red pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon Kosher salt
1 cup (160 g) canned chickpeas, drained and rinsed
1 ¼ cups (225 g) Moroccan couscous (very small grains)
1 teaspoon ground turmeric
1 ¼ cups (300 ml) vegetable broth (or use chicken broth for a non-vegan version)
½ cup (30 g) sliced almonds
½ cup (8 g) chopped parsley
Vinaigrette:
2 tablespoons fresh lemon juice
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
½ teaspoon ground coriander (don’t worry if you don’t have it)
Preheat oven to 450° F (230° C). Cut the florets off the cauliflower and cut large ones in half. Chop the onion, zucchini and red pepper in ½-inch cubes. Mix all the vegetables and
minced garlic with the olive oil and salt. Spread on a rimmed baking sheet and bake for about 15 minutes or until the vegetables are softened, but not mushy. Take out and set aside to cool.
Prepare the couscous. In a medium saucepan, add the vegetable broth and teaspoon of turmeric. Bring to a boil. Stir in the couscous, cover and remove from heat. Let sit for 5 minutes. Pour into a large bowl and use a fork to fluff the couscous, scraping at it gently to separate the grains from each other. It looks dense and flat at first, but will become fluffy.
Stir in the roasted vegetables, sliced almonds and chopped parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt, ground black pepper, turmeric and ground coriander. Just before serving, add the vinaigrette to the salad and toss gently. Taste for seasoning and serve at room temperature or chilled. If made the day before serving or for leftovers, stir in a little olive oil.
And bon appétit!
